Healthy Dinner Creamy Coconut Chickpeas

Name: Healthy Dinner Creamy Coconut Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can (400ml) coconut milk; 2 cans (400g each) chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon ginger, minced; 1 can (400g) diced tomatoes; 2 teaspoons curry powder; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro, for garnish; Lime wedges, for serving

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I absolutely love making this creamy coconut chickpeas recipe for a healthy dinner. The rich coconut milk combines beautifully with the tender chickpeas and a medley of spices to create a comforting yet nutritious meal. It's not just quick to prepare; it's also packed with flavor and plant-based protein. There’s something incredibly satisfying about serving a dish that feels indulgent while being good for you. Plus, it's perfect for weeknight dinners or a cozy gathering with friends!

Created by

Elodie March

Last updated on 2026-01-14T06:21:34.435Z

When I first stumbled upon this creamy coconut chickpeas recipe, I was amazed by how such simple ingredients could create an explosion of flavors. The trick is to let the chickpeas simmer in the coconut milk to absorb all that deliciousness while keeping the dish light and wholesome. I also love adding a squeeze of fresh lime juice right before serving; it elevates all the flavors to another level!

This dish has become a staple in my kitchen because it's not only easy to prepare but also incredibly versatile. I often pair it with steamed rice or quinoa, but it also shines as a filling on its own. The tomatoes add a nice touch of acidity, balancing the richness of the coconut milk beautifully. Trust me, once you've tried it, it will become a regular in your meal rotation!

        Why You'll Love This Recipe
        Creamy texture that feels indulgent yet healthy
Packed with plant-based protein from chickpeas
Versatile dish, perfect for any side or as a main

      

Ingredient Highlights

The key ingredient in this dish, chickpeas, not only provide a hearty texture but also offer a substantial amount of plant-based protein, making it an ideal choice for vegetarians and vegans. They are also rich in fiber, which aids in digestion and helps keep you feeling full. When using canned chickpeas, I recommend rinsing them thoroughly to remove excess sodium and any canning liquid that may affect the overall flavor of the dish.

Coconut milk brings a creamy richness that adds a luxurious feel to the dish without animal products. It pairs beautifully with spices like curry powder and cumin, creating a fragrant base that enhances the natural sweetness of the coconut. For a lighter version, consider using coconut milk with reduced fat, but be aware that you might miss some of the creaminess.

Techniques for Success

To achieve the best flavor, sautéing the onions, garlic, and ginger properly is crucial. This initial step releases the essential oils and aromas, which form the foundation of the dish. When sautéing, aim for the onions to become translucent and tender, about 3-5 minutes, without browning them. If they start to brown too much, lower the heat to avoid a bitter taste.

Simmering the dish allows the flavors to meld beautifully. During this time, keep an eye on the consistency of the sauce—if it becomes too thick, you can thin it out with a splash of vegetable broth or water. Conversely, if you prefer a thicker sauce, allow it to simmer uncovered for a few more minutes.

Ingredients

Main Ingredients

1 can (400ml) coconut milk
2 cans (400g each) chickpeas, drained and rinsed
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, minced
1 can (400g) diced tomatoes
2 teaspoons curry powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Combine and Simmer

Add the curry powder and cumin to the pot, mixing well. Pour in the diced tomatoes and coconut milk, followed by the chickpeas. Stir well and bring to a gentle simmer. Cook for about 15 minutes, allowing the flavors to meld together.

Season and Serve

Season with salt and pepper to taste. Remove from heat and serve hot, garnished with fresh cilantro and lime wedges. Enjoy your healthy dinner!

Pro Tips

For added texture, consider tossing in some fresh spinach or kale during the last few minutes of cooking. This not only enhances the dish nutritionally but also adds a lovely color to the plate.

Make-Ahead and Storage

This coconut chickpeas dish is perfect for meal prep, as the flavors deepen and improve upon sitting. You can make it a day ahead and store it in an airtight container in the refrigerator. When ready to serve, simply reheat it on the stovetop over low heat, stirring gently until warmed through. This helps maintain the creamy texture without burning the sauce.

For longer storage, freeze the chickpea mixture in a freezer-safe container for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then heat it up on the stove or in the microwave, adding a little extra coconut milk to restore creaminess, if necessary.

Serving Suggestions

Serve this creamy coconut chickpeas dish over a bed of fluffy quinoa or brown rice to soak up all the delicious sauce. You can also add a side of steamed vegetables for extra nutrition. For a heartier meal, consider pairing it with crusty whole-grain bread or warm naan, making it easy to scoop up the chickpeas.

For a fresh twist, top each serving with a squeeze of lime and a handful of fresh cilantro. The acidity of the lime brightens the dish and adds a zesty contrast to the creaminess of the coconut, making each bite even more satisfying.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Just ensure to soak and cook them properly before adding them to the recipe.

→ What can I substitute for coconut milk?

You can substitute coconut milk with almond milk or any other non-dairy milk, but the flavor will be different.

→ Is this dish gluten-free?

Yes, this recipe is naturally gluten-free if you use gluten-free side options like rice or quinoa.

→ How long does it keep in the fridge?

It can be stored in an airtight container in the fridge for up to 3 days. Just reheat before serving.